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Slow Cooker Ratatouille Soup


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Rate this recipe 4.2/5 (10 Votes)


  • 8 tomatoes, boiled, skinned and chopped (see notes)
  • 2 red bell peppers (chopped)
  • 2 yellow bell peppers (chopped)
  • 2 green bell peppers (chopped)
  • 2 small zucchini (chopped)
  • 1 yellow squash (chopped)
  • 1 eggplant (peeled and cubed)
  • 1 yellow onion (chopped)
  • 1/4 cup olive oil
  • 2 tsp minced garlic
  • 2 T fresh basil chopped
  • 2 T fresh parsley
  • sea salt to taste


Adapted from


Step 1

•Throw everything in a slow cooker and cook for at least 6 hours.

**To peel the tomatoes, core them and and place them in a saucepan of boiling water. After a minute or two, pull them out and place them in an ice water bath. The skin should easily come off. You can try leaving the skins on for this soup, but they may get tough while cooking so long. Don't throw the skins away though. You can save them with all your other scraps for homemade vegetable broth. Enjoy!

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